According to an old saying in Italy, if you go to Lucca and don’t try buccellato, you haven't been to Lucca at all. In Tuscany, there are very special stories surrounding the sweet filled yeast cake.
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Vorbereitungszeit 40 MinutenMin.
Kochzeit 45 MinutenMin.
Rest time 9 StundenStd.
Gesamtzeit 10 StundenStd.25 MinutenMin.
Gang cake, Dessert
Küche Italian, Italy, Tuscany
Portionen 20serves
Kalorien 7575kcal
Zutaten
Pre-dough
1packet dry yeast or 25 g fresh yeast
260gflour00
260mlmilk
Dough
100graisins
2tablespoonrum
340gflour00
80gicing sugar
80gbutter at room temperature
6egg yolks at room temperature
1teaspoonvanilla extract
2lemons
1pinchsalt
Filling
120gsugar
140gbutter
300gwalnutsground
3-4tablespoonmilk
1tablespoonhoney
Icing
1egg white
icing sugar
Pre-dough
Zubereitung
Pre-dough
Prepare the pre-dough the evening before. In a food processor, mix the dry yeast with the flour and warm milk thoroughly. Then knead the dough on the work surface for a few more minutes by hand and roll into a ball. Place in a bowl and cover with plastic wrap, leave to rise at room temperature for half an hour. Place in the fridge overnight.
Dough
The next day, take the pre-dough out of the fridge and pre-heat the oven to 180° C. Soak the raisins in the rum.
Mix the butter, egg yolk, vanilla extract, the peel of the lemons and the dry ingredients (flour, sugar, salt) with a food processor. Divide the pre-dough into small pieces and add these gradually. Stir the dough until an even mass is formed and it detaches from the sides of the bowl. Finally, mix in the soaked raisins. Now place the dough on the work surface and knead by hand for a few minutes, form into a ball and leave to rest.
Fill and bake
Meanwhile, beat the sugar, honey, butter and ground walnuts with a food processor until creamy. If the mixture is too dry, simply add some milk.
Divide the dough into three parts. Roll out one part after the other thinly on a baking paper dusted with flour. Spread a third of the filling on each part and then roll up the dough like a roulade. Make vertical cuts at regular intervals in the rolled dough with a sharp knife until the middle of the roll.
Grease a cake tin with butter and dust with flour. Carefully plait the three filled, cut rolls and place them in the baking tin. Cover and leave to rise at room temperature for one hour, then brush with egg white and bake in the pre-heated oven at 180° C for 45 minutes until golden brown. Allow to cool and sprinkle with icing sugar before serving.